1. To make the dressing, combine all of the ingredients in a blender, preferably a small blender, and blend until smooth. You could alternatively use a bowl and immersion blender. Add water to thin if desired and more salt & pepper to taste. You can make this Caesar dressing ahead of time and keep it stored in an airtight container in your fridge for up to a week.
2. Next, prepare the romaine lettuce. Remove any blemished or damaged outer leaves, and you can either wash the leaves before you chop or you can chop and wash using a salad spinner. Place the chopped lettuce into a large bowl and place into the fridge while you make the crispy chickpeas.
3. Drain and rinse a can of chickpeas and then dry them off. Drying them off ensures they will become crispy. Add the chickpeas to a medium-sized bowl along with one tablespoon of olive oil and the gluten-free bread crumbs. Stir to coat all the chickpeas in the breadcrumbs.
4. Heat a large skillet over medium heat, add the other tablespoon of olive oil and saute the chickpeas, tossing occasionally, until they start to turn crispy and golden brown.

Alternative Chickpea Cooking Method

1. Alternatively you can roast the chickpeas in the oven on a parchment-lined baking sheet at 425 degrees for about 20-25 minutes, tossing occasionally.

Serving

1. Pour ⅓ cup of the dressing over the lettuce and toss to coat all of the lettuce in the dressing. Serve into bowls or plates and then top with the crispy chickpea croutons. Serve with extra dressing on the side if desired.